This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 15 mins

Whipped Cream Frosting

Read Reviews (160)

"A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese." — Tom Parker

Ingredients Edit and Save

Watch video tips and tricks

Awesome Carrot Cake with Cream Cheese Frosting

Whipped Cream

How to Make Buttercream Frosting

German Chocolate Cake Frosting II

Carrot Cupcakes with White Chocolate Icing

Special Buttercream Frosting

Whipped Cream Cream Cheese Frosting

Sturdy Whipped Cream Frosting

Cream Cheese Frosting II

All about Cream

Sugar and Sweeteners

Types of Salt

Vanilla Extract vs Vanilla Bean

Original recipe makes 1 frosting for a 2 layer cake Change Servings

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt

1 teaspoon vanilla extract
1 1/2 cups heavy cream

Check All Add to Shopping List

Directions

In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Kitchen-Friendly View

PREP 15 mins
READY IN 15 mins

ADVERTISE WITH US

In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. Heavy cream that has been whipped for long periods of time will eventually go past that beautiful "stiff peak" stage into a less appealing state of ..... you guessed it, butter! Hence the butter churn from days gone by. The milky substance that accompanies the butter is known as buttermilk. (thanks grandma) I hope other users have found this information helpful and to those who already knew this..... my apologies!! Otherwise, great recipe Tom!!

—neelington

See full review »

Most Helpful Critical Review

Oct 05, 2007

Although delicious, this was not what I was looking for in a frosting. It turned out incredibly runny and I ended up having to dip the tops of my cupcakes in order to apply it.

—Yana

See full review »

188 Ratings

See other versions of this recipe!

May 14, 2005

OH SO GOOD...I made this recipe after reading the reviews and decided to use powdered sugar instead of granulated.It was very smooth.I would HIGHLY reccomend that you put bowl,beaters and even the heavy whipping cream into the freezer for 10 min. prior to whipping.It stiffened up nice and quick. I want to mention that I used heavy whipping cream instead of just heavy cream(not sure if it makes a difference)I used it on a Duncan Hines strawberry cake(2 layers) and it's a great contrast against the sweetness of the cake.If you want it a little sweeter add an extra 1/2c. powdered sugar.

—KORYSMOM1

See full review »

Jun 01, 2005

This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated (measured it first, then sifted into cream cheese mixture). SO! It was yummy and I will be making it again! I highly recommend this recipe if you are looking for something nice and light-tasting (but not light calorie wise!)

—TLAAD

See full review »

Apr 04, 2008

For the person who had trouble with the softness of the frosting, just add one package/cup of cream of Dr. Oetikers Whip-it stabilizer. This is my standard frosting for decorating cakes and it is great to work with once the stabilizer has been added.

—lisamcpherson

See full review »

Mar 27, 2007

This recipe is a definite winner in the taste category. As someone with lots of cake decorating experience, I would say this is a wonderful filling, but is not suited for frosting (unless you just dollop it on top). This recipe is VERY soft, and does NOT firm up upon refigeration like a buttercream. I made a double batch to decorate a large cake and ditched that plan shortly after I started decorating. I froze this double batch until I thought of a use for it (decided to add it to leftover white rice, added a bit of milk, cinnamon, and a touch more vanilla... it was the most delicious rice pudding imagineable). I might use it as a tart filling sometime, topped with seasonal fruits. Really delicious stuff. PS - I read that it piped well, but I have enough decorating experience to tell that was not going to be the case.

—PATRINCIA

See full review »

Apr 05, 2010

This whipped cream frosting is awesome! But, I had to add another 3 oz. of cream cheese and 2 tbsp. of white sugar and a splash more of vanilla to get it to pipe. I know this goes without saying, but make sure your bowl and beater are well chilled! This is a definite keeper!

—Jillian

See full review »

Dec 03, 2003

This is a wonderfully light and fluffy frosting. It’s not too sweet. It’s like a whipped cream frosting with a hint of cream cheese or an extremely light and airy version of a cream cheese frosting. It's easy to make. I’ve received several compliments and requests for this recipe.

—RUBINI

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Whipped Cream Cream Cheese Frosting

Whipped Cream Icing I

Whipped Cream Icing II

Whipped Cream Frosting

Sturdy Whipped Cream Frosting

Whipped Cream Mousse Frosting

Stabilized Whipped Cream Icing

Food Processor Chocolate Whipped Cream Frosting

Basic Cream Cheese Frosting

Nutty Cream Cheese Frosting

ADVERTISE WITH US

Nutrition

Calories
233 kcal
12%

Carbohydrates
18 g
6%

Cholesterol
61 mg
20%

Fat
17.5 g
27%

Fiber
0 g
0%

Protein
2 g
4%

Sodium
91 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whipped Cream Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 233
Calories from Fat: 158

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 11g 55 %
Cholesterol 61mg 20 %
Sodium 91mg 4 %
Potassium 45mg 1 %
Total Carbohydrates 18g 6 %
Dietary Fiber 0g 0 %
Protein 2g 4 %
Sugars 16.8g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 4 %
Iron 2 %
Thiamin < 1 %
Niacin 3 %
Vitamin B6 1 %
Magnesium 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.